Introduction

This is the Talapia version of JO_JO_BA's Mahi recipe.

This deliciously healthy, broiled fish dish combines both sweet and sour taste sensations with a wonderful spice kick from the ginger. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious, you will appreciate the fresh ginger when you taste it!
This is the Talapia version of JO_JO_BA's Mahi recipe.

This deliciously healthy, broiled fish dish combines both sweet and sour taste sensations with a wonderful spice kick from the ginger. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious, you will appreciate the fresh ginger when you taste it!

Directions

Preheat Oven to 450 degrees

In a shallow glass dish, stir together the sugar, water, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets lightly with salt and pepper, and place them into the dish. Cover, and refrigerate for 20 minutes to marinate. Preheat broiler.Remove fish from the dish, and reserve marinade. Place fish on a baking tray and broil 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and reduce until the mixture reduces to a glaze.Spoon glaze over fish, and serve immediately.

I added some sirracha to the sauce because we like a bit of zip. And next time I will reduce the amount of brown sugar, it was sweeter than I thought it needed to be. But really liked it and will make it again.
- 9/13/14

I still love my favorite Thai restaurant in town but now I can make an easy to make and flavorful fish dish to satisfy gourmet taste buds. This sauce recipe is amazing. I used the mahi and sautéed some shrimp in the sauce, serving over Success brown rice. Will add thin sliced bell peppers or broccol
- 9/7/13

This recipe was great. I added the tiniest pinch of salt and pan cooked it with cooking spray instead of broiling. I redunced the marinade and then put the fish back with the fire off to to glaze in the pan while the sauce was still hot and kind of stick. I will make this again.
- 11/9/11

The first bite had not even been swallowed yet and my boyfriend was giving me the thumbs up and saying that it was REALLY good. After dinner while putting the last fillet in the fridge, I said I would take it for lunch, he said "or I can have it tomorrow for lunch & you can make it again" Priceless!
- 12/29/10